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Answer: Potassium Sorbate is restricted (not fully banned) in European Union (ADI 3 mg/kg body weight; maximum permitted levels vary by food category), Australia. The FDA still allows it in US food. Commonly found in: Bread and bakery products, Cheese, Wine.
TL;DR: Potassium Sorbate is restricted in the EU but allowed in the US (food additives).
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Also called E202. (E202)
Other names: E202, Potassium (E,E)-hexa-2,4-dienoate
| EU status | Restricted |
|---|---|
| US status | Allowed |
| Risk level | — |
| Where it shows up | Bread and bakery products, Cheese, Wine, Dried fruits, Fruit juices, Margarine |
Potassium sorbate is the potassium salt of sorbic acid, a naturally occurring short-chain fatty acid originally derived from the mountain ash berry (Sorbus aucuparia). Commercial potassium sorbate is synthetically produced by reacting sorbic acid with potassium hydroxide. It is the most widely used food preservative globally.
Potassium sorbate is a broad-spectrum antimicrobial preservative effective against yeasts, molds, and some bacteria. Used in a wide range of foods including breads, cheese, wines, dried fruits, juices, and personal care products. It is effective at lower concentrations than benzoates and has a neutral flavor profile.
Potassium sorbate has a generally good safety profile compared to other synthetic preservatives. EFSA's 2015 re-evaluation maintained the ADI at 3 mg/kg body weight, finding no significant carcinogenicity or genotoxicity. However, some human and in vitro studies have documented concerns. A 2010 study in Toxicology in Vitro found potassium sorbate was genotoxic (caused DNA strand breaks) in human blood cells at concentrations achievable in food. The study found it damaged peripheral blood lymphocytes. A 2014 study in Food and Chemical Toxicology found potassium sorbate caused DNA damage in human lymphocytes at food use concentrations. Contact dermatitis and allergic reactions from topical use are documented. At very high doses in animal studies, liver and kidney effects have been observed. The general regulatory consensus is that potassium sorbate is one of the safer food preservatives, but the in vitro genotoxicity findings deserve attention.
For educational use only. This page summarizes the regulatory status of Potassium Sorbatewith citations to the primary sources below. It is not medical advice. Regulatory status is not the same as a proven health effect — read the cited sources for their exact wording, and consult a doctor for decisions about your or your family's health.
Natural preservation methods including reduced pH, modified atmosphere packaging, fermentation, and high-pressure processing (HPP) can substitute for potassium sorbate in many applications. Rosemary extract and other natural antimicrobials provide some substitution.
Generally considered one of the safer food preservatives. EFSA maintained ADI of 3 mg/kg/day in 2015. However, some in vitro studies found DNA damage in human blood cells at concentrations achievable from food use. Regulatory agencies consider it acceptable at typical intake levels.
Bread, cheese, wine, dried fruits, fruit juices, margarine, and many beverages. Also widely used in personal care products (shampoos, conditioners). Check labels for 'potassium sorbate' or 'E202.'
Sorbic acid (the active compound) was originally found naturally in mountain ash berries. Commercial potassium sorbate is synthetically manufactured from chemical synthesis. While sorbic acid has a natural source, the commercial product is synthetic.
Generally considered safer: it doesn't form benzene with vitamin C (unlike sodium benzoate), has a better flavor profile, and its safety database is more favorable. However, in vitro DNA damage findings are a concern. It is a preferred alternative to sodium benzoate in many applications.
No carcinogenicity has been established in standard animal studies at food use levels. EFSA's 2015 review found no carcinogenicity concerns. Some in vitro DNA damage studies in human cells exist but have not translated to established cancer risk at typical dietary exposures.
Yes. Potassium sorbate is added to sweet wines and wine at bottling to prevent refermentation by yeasts. It is used at levels up to 200-300 mg/L in sweet wines.
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Contact dermatitis from topical exposure (cosmetics, personal care products) is documented. Oral hypersensitivity reactions are less commonly reported than with benzoates. Aspirin-sensitive individuals may also react to sorbates.
Check labels for 'potassium sorbate' or 'E202.' Choose fresh or fermented foods over heavily preserved packaged products. USDA organic certification permits potassium sorbate in some organic applications (primarily wine), so it is not completely excluded from organic products.
Audited products that don't contain Potassium Sorbate.
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